In a bowl mix the ingredients well: cream cheese, celery salt, onion powder, garlic powder, sugar.

In a small bowl, mix corn starch into warm water and stir well until fully dissolved.

With each piece of wonton wrapper, please 1 tsp of cream cheese mixture onto the center.

Wet two adjacent edges of the wrapper with the corn starch slurry. Fold the other two edges to align with the wet edges and press to seal.

Press the triangular wanton to remove the air pockets and push the cheese into the center part.

Make a dent at the center of the long side, with cream cheese and fold the other two ends together. Wet one of it and press to seal.

Set aside and repeat with the other wanton wrappers.

Once completed, refrigerate the cream cheese wantons for 30 minutes.

In a wok with sufficient oil, deep fry (or partially deep fry) the wantons until they turn brown. Do not overcrowd the wok.

If you need to turn over the wanton because the oil is not deep enough, turn over after each minute until both sides turn brown.

Scoop cooked wantons out and place on paper towel in a dish to soak up excess oil.